Brown Butter Lemon Chicken Pasta (Printable version)

Tender chicken and spaghetti tossed in nutty brown butter with bright lemon and fresh herbs. Easy 35-minute Italian-American main dish.

# What You'll Need:

→ Poultry

01 - 2 boneless, skinless chicken breasts (about 14 oz), sliced into strips
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon freshly ground black pepper
04 - 1/2 teaspoon garlic powder

→ Pasta

05 - 12 ounces dried spaghetti

→ Sauce

06 - 6 tablespoons unsalted butter
07 - Zest and juice of 1 large lemon (about 2 tablespoons juice)
08 - 2 cloves garlic, finely minced
09 - 1/4 teaspoon crushed red pepper flakes
10 - 1/2 cup freshly grated Parmesan cheese
11 - 2 tablespoons chopped fresh parsley

→ For Searing & Finishing

12 - 2 tablespoons olive oil
13 - Extra lemon wedges for serving

# How to Make:

01 - Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain.
02 - Season chicken strips with kosher salt, black pepper, and garlic powder. Mix well to coat evenly.
03 - Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken and sear 3 to 4 minutes per side until golden and cooked through. Transfer to a plate and tent with foil.
04 - Reduce heat to medium. Add butter to the skillet and let it melt. Continue cooking and swirling occasionally until butter foams and turns golden brown with a nutty aroma, approximately 3 minutes. Monitor closely to prevent burning.
05 - Add minced garlic, red pepper flakes, and lemon zest to the browned butter. Sauté for 30 seconds until fragrant.
06 - Add cooked spaghetti, seared chicken, lemon juice, and half the Parmesan cheese to the skillet. Toss thoroughly, adding reserved pasta water as needed to create a glossy, cohesive sauce.
07 - Remove from heat. Stir in fresh parsley and remaining Parmesan cheese. Adjust seasoning with additional salt and pepper to taste.
08 - Plate immediately and serve with extra lemon wedges on the side.

# Expert Advice:

01 -
  • The brown butter creates an incredible depth of flavor that regular butter just cannot achieve
  • Everything comes together in one pan, making cleanup surprisingly manageable
  • Bright lemon cuts through the richness, creating that perfect restaurant quality balance
02 -
  • Brown butter can go from golden to burnt in seconds, so stay right at the stove
  • The reserved pasta water is the secret to a silky, cohesive sauce
  • Add lemon juice off the heat to preserve its bright, fresh flavor
03 -
  • Room temperature chicken sears more evenly than cold straight from the fridge
  • Use a microplane for the lemon zest to avoid the bitter white pith
  • Grate your Parmesan fresh from a wedge instead of using pre-grated cheese
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